This dessert is sweet and rich with amazing corn flavor. I based this recipe on an amazing dessert I had in Guatemala, and I plan on serving this often in the summer months when fresh corn is at its’ peak.
3 fresh corn cobs, kernels and milk removed.
1 and 1/3 cup 2% milk
4 large eggs (farm or organic eggs will improve the color)
1.5 tsp salt
1/4 cup sugar
1/2 cup brown sugar
1.5 tsp pure vanilla extract
1.5 tsp apple pie spice
For the sauce
3 TBS sweetened condensed milk
1 TBS milk
Pinch apple pie spice, optional
Mint leaves or whipped cream for garnish, optional
Get a large plate with a lip before cutting corn, and cut over it to collect kernels and corn milk. Using a sharp knife, cut off the corn kernels leaving just a bit attached to the cob. After cutting from each cob, turn the knife around and scrape downwards over the cob to help release any remaining corn milk. Cut 3 cobs, then measure out 2 cups of kernels/milk. Reserve extra kernels for garnish
Place 2 cups of kernels in a blender and pulse a few times to shred up the kernels. If you like OJ with a lot of pulp, only do this a couple of time for more texture. If you like smooth OJ, puree it.
In a mixer or a bowl, add the remaining pie ingredients and whisk thoroughly. Add in corn/milk mixture and whisk to incorporate. Pour into a 9″ pie pan that has been greased or sprayed with pan release.
Heat oven to 400 degrees. Place pie in oven for 10 minutes, then turn down to 350 degrees. Continue to cook until middle is puffed up and pie is “set.” Remove to cool for at least 20 minutes before serving.
For the sauce, add condensed milk, milk, salt, and pinch of apple pie spice (optional) to a small bowl and whisk to incorporate. To serve, plate a slice of pie, then drizzle over a bit of sauce. Garnish with some remaining corn kernels and mint leaf, if desired.